Pumpkin Pie Filling (Without Condensed Milk!)

Call us old fashioned but we believe no Thanksgiving holiday is complete without a big ol’ hunk of pumpkin pie topped with overflowing whipped cream.

Many pumpkin pie recipes call for sweetened condensed milk, loads of granulated sugar, and canned pumpkin with way too many ingredients in it — but not this one! Our Pumpkin Pie Filling recipe uses either fresh pureed pumpkin or canned pumpkin using only one ingredient (we’ve shared a link to our favorite canned pumpkin), full-fat coconut milk and a little bit of pure cane sugar.

No need to worry about getting the ratios right of cinnamon, cloves, ginger, nutmeg, and allspice — our Pumpkin Pie Spice is an incredibly delicious and perfectly balanced blend of all those warm spices that scream pumpkin pie on Thanksgiving.